Black bean and butternut squash + spinach stew

Posted by Dana McMahan on February 12, 2008

I recently took a slow-cooker home from my mom’s house and have been experimenting with soups and stews. I have at least one new favorite -- a twist on Bon Appetit’s black bean chili with butternut squash and swiss chard recipe.

Butternut squash is a staple in our house. While I won’t go so far as the Native Americans who buried it along with their dead to provide them nourishment on their final journey, I do find a lot of ways to use it. I choose it namely for its sweet rich flavor and the hearty substance it lends dishes, but I certainly don’t mind the abundance of vitamins A, B5, B6, C, potassium, fiber, folate and omega-3 fatty acids it provides. It pairs beautifully with earthy black beans in this vegan recipe.

Here’s our highly adapted take on Bon Appetit’s version:

2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
1 tablespoon mustard
½ teaspoon cayenne
1 cup dried black beans, soaked and drained (or you can use 3 15-ounce cans black beans, rinsed, drained)
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
1 bunch coarsely chopped spinach
(Optional for non-vegan version: Cheddar or Colby cheese and sour cream)

Add beans to crockpot slow-cooker and cover well with water. Cook on high about 6 hours.

Roast cubed butternut squash in oven at 350 for 30minutes. Set aside.

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden.

Drain beans. Return to slow-cooker with vegetable broth. Stir squash, onions and garlic. Cook on low another hour or so. Add tomatoes.

When you’re nearly ready to eat stir in spinach; simmer until it’s tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper.

Serve topped with cheddar cheese and sour cream.

This keeps well overnight for lunch the next day.

Ça vaut le voyage,
Dana

TAGS: Beans, Butternut Squash
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